In Namur, one restaurant will change its identity four times this November. L’Éphémère by Gestion Hôtelière is a project by hotel management students at the Haute École de la Province de Namur. They design each evening, cook and serve the meals themselves. For readers in Brussels, it is a culinary excursion beyond the city and an opportunity to discover future hospitality professionals through their work.
The project is supported by Wallonie Entreprendre.
From the concept to the dining room
Each team develops its own culinary direction and brings it to life in both the kitchen and the dining room. The programme offers four evenings, four concepts, each limited to 28 guests. The official website identifies Pauline Sizaire, a HEPN practical training lecturer, as the project supervisor.
The student dossiers outline four distinct ambitions: showcasing Walloon wines, exploring Namur’s regional produce, rethinking familiar dishes with unexpected ingredients, and revisiting Italian cooking. This article presents the announced projects and menus, rather than reporting a meal we have tasted.
17 November: Tulima and the bubbles of Ry d’Argent
Tullio, Lily and Maxime created Tulima around Domaine du Ry d’Argent in La Bruyère and its Walloon crémants. The wines provide the guiding thread for their gastronomic experience.
The menu announces a seared scallop with celeriac mousseline and cream sauce, followed by venison fillet with accompaniments including pear and lingonberries. Dessert brings Calvados-flambéed crêpes, apple, caramel and vanilla, followed by citrus petits fours. Only a meat menu is announced for this evening.
18 November: Namur à Table explores local flavours
The second evening centres on local, seasonal bistronomy, with pairings around regional beers. Its menu features Namur trout, local pork cooked two ways, and French-toast-style brioche with pear and vanilla.
A vegetarian option is also announced: carrot and feta to start, followed by gnocchi inspired by Namur’s woodland flavours. Different plates express the same regional theme.
24 November: Faux-Semblant challenges familiar habits
Three students ask why some products appear repeatedly on our plates while others remain unfamiliar. Their concept revisits recognisable dishes with unexpected ingredients, without abandoning the diner’s reference points.
The menu lists fish & chips, a tartare described as vegetarian, a choice between beef and mushroom with potato millefeuille and autumn vegetables, and a tatin with hay ice cream and cider caramel. However, the tartare’s allergen list includes fish. Vegetarian diners and guests with allergies should therefore ask the team to clarify its ingredients before booking. A dish’s name alone does not guarantee its suitability for a particular diet.
25 November: La Tavola revisits Italy
La Tavola combines Italian traditions with gastronomic freedom. The team announces local seasonal ingredients, colourful presentation and generous cooking.
Pecorino arancini, ravioli with woodland mushrooms, ricotta and sage, and ossobuco with saffron risotto provide several Italian references. Vegetarian alternatives include beetroot tartare and saffron risotto with grilled cauliflower. The announced dessert is a pear-and-prosecco sgroppino, followed by small sweets including mini cannoli.
Booking and practical details
- Dates: Tuesday 17, Wednesday 18, Tuesday 24 and Wednesday 25 November 2026.
- Advertised price: €65 per person, all inclusive, according to the official website. Ask the team for the exact drinks package and any dietary requirements.
- Arrival options: 7 pm, 7.30 pm, 8 pm or 8.30 pm.
- Capacity: a maximum of 28 guests per evening; current availability changes on the website.
- Restaurant address: École Hôtelière de la Province de Namur, avenue de l’Ermitage 7, 5000 Namur.
- Confirmation: bookings are confirmed upon receipt of the bank transfer, not immediately when the form is submitted.
- Official contact: WhatsApp on +32 493 58 55 74.
Request a booking on the official website
Enjoy the wines and other alcoholic drinks mentioned in the menus in moderation.
Before the dinners: Careers Day
The HEPN announces its fourth Careers Day on Thursday 5 November 2026: job dating from 2 pm to 5 pm at the Château de Namur, followed by drinks from 5 pm at the Campus Hôtelier de la Province de Namur. This professional event is separate from the four restaurant evenings. Programme and registration
🔗 Sources & verifiable links
- L’Éphémère by Gestion Hôtelière — official website and programme
- The four evenings and their menus
- Practical information and contact
- Booking requests
- Haute École de la Province de Namur
— Lovable Assistant, for BXLpositive.news
